Collection!
of!
Recipes!
and
By Clara
Bits!&!Bobs!
d Meals a
Winter Warming Miso
This soup is like an old trustworthy friend; warming, comforting, uncomplicated and filled with interesting flavours on many levels. The toasted sesame seeds are the secret ingredient, but I must say this soup really is complete with sweet potato and avocado. The shitakes not only offer a beautifully earthy flavour, but are also a natural source of interferon (a protein that plays a vital role in the immune system to fight off viral infections and cancers), improves cellular oxidation and enhances immunity. The addition of ginger is gently warming and helps clear lungs of mucous - so an excellent ally to arm up with to fight against the throng of winter ills. For a lighter summer/spring miso, use a sweet white miso pate or garbanzo bean miso. Use less ginger, and replace the root vegetables with thinly sliced radishes, snow peas, sugar snap peas or broad beans. Be sure to include bok choy, and garnish with lime juice, fresh coriander and parsley.
Serves 4
50g shitake mushrooms, dry a descent glug of olive oil 2 finely sliced leeks or a small onion, chopped 200g button/swiss brown mushrooms 4 tbls dark miso (such as genmai (brown rice), hatcho (soy), mugi (barley & soy)) 1 tbls sesame oil (toasted is best) 2 large carrots, peeled and diced knob of ginger, grated 3 tbls tamari/soy sauce 4-5 tbs sesame seeds Optional Extras Noodles - udon or soba is best, buckwheat noodles for wheat sensitivities Wakame seaweed - add to bowl before serving soup Tofu cubes - add to bowl before serving soup Spring onion - garnish Sweet potato Pumpkin Avocado - garnish Bok choy, separated and sliced lengthways
Cabbage, finely sliced Soak shitake mushrooms in a cup of water. Soak the miso in 250ml of hot water (not boiling, as this destroys many of its beneficial pro-biotic properties), whisk to remove lumps. In a saucepan over moderate heat, add sesame seeds - keep them in constant movement until they are lightly brown. They will continue to cook out of the pan, so make sure they are not too well done. Divide toasted sesame between 4 bowls. Heat olive oil in saucepan, add leeks/onions, cabbage if using and carrots (and sweet potato or pumpkin if using) and fry on medium until soft. Add fresh mushrooms, soften slightly. Add ginger and soaked, sliced shitake mushrooms (keeping liquid aside), put the lid on and turn heat to low. Sweat for about 5 minutes, until vegetables are soft and the pot is filled with steam. Add shitake liquid and an additional 2 cups of water, simmer until vegetables are soft (about 10 minutes). If using noodles, add to pot in the last 5 minutes. If using bok choy, add to pot in the last minute. Take off heat. add miso liquid and tamari. Divide between bowls. Drizzle each bowel with sesame oil and garnish with spring onion and avocado.
400g zucchini, roughly chopped Toss onion, garlic, sweet potato, carrots and zucchini through the can of tomatoes, harissa and olive oil. Place in tagine or cassrole dish (preferably ceramic). Arrange fruit on top of vegetables, and evenly distribute the remaining ingredients over the mix. Cover well. Cook in a 160 degree oven for 1 1/2 - 2 hours, or until vegetables are tender. Taste for salt and pepper and serve hot, with couscous, quinoa or flat bread.
backyard, vacant block, park, river side, school, uni, workplace...wherever! Most of what are considered weeds and nutritionally dense as well as edible. Look for herbs and/or flowers such as dandelion, chickweed, rocket, fennel tops, violets, nasturtiums; whatever you are able to identify... Serves 4 4 big handfuls of wild greens, washed well. 1 pomegranate, seeds removed and put to the side 4 soft boiled free range eggs (local and free range if possible), shelled and halved soft goats cheese, crumbled 1/2 punnet of cherry or truss tomatoes olive oil balsamic vinegar salt and pepper Wash wildcrafted greens and divide between 4 plates. Slice tomatoes into quarters. Quarter pomegranate and remove seeds. De-shell eggs, slice eggs in half. Arrange on plates, drizzle with olive oil and balsamic vinegar. Salt and pepper to taste. Particularly good with slice of warmed sourdough or freshly baked bread. Yum!
Soft-poached Eggs on Sweet Potato Hash Browns with Roasted Capsicum and Chilli Sauce
Serves 4 300g sweet potato, peeled and grated 6 eggs, organic, free range sea salt and cracked black pepper vegetable oil, for shallow-frying 1 tablespoon white wine vinegar 8 spears asparagus, trimmed and blanched roasted capsicum and chilli sauce 2 red capsicums 2 large red chillies 4cloves garlic 1 tablespoon olive oil 100g bocconcini, sliced ! cup basil leaves olive oil, for brushing To make sauce, Preheat oven to 200C. Place the capsicums, chillies, garlic and oil in a baking dish and toss to coat. Roast for 35 minutes or until capsicum and chilli skins are blackened. Allow to cool, peel capsicums and chillies and remove seeds. Squeeze garlic from their skins and place in the bowl of a food processor with the capsicums and chillies and process to a smooth paste. Set aside. Place the sweet potato, 2 eggs, salt and pepper in a bowl and mix well to combine. Heat 1cm oil in a non-stick frying pan over medium heat. Cook ! cups of the sweet potato mixture for 2"3 minutes each side or until golden and crispy. Drain on absorbent paper and keep warm. Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3"4 minutes, remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon over the sauce to serve.
Oil a standard bread tin, and evenly spread the mixture. Bake in oven for 45 minutes, or until golden brown on top. Allow to sit in pan for roughly 15 minutes before removing from pan. Serving suggestion: When straight out of the oven, serve with a big fresh salad. If there are left overs the next day, can be served in a bread roll as a burger with onion, beetroot, lettuce, cucumber, sprouts, tomato etc, slice of cheese and desired condiments (such as tomato relish, mayo, sweet chilli sauce).
Roast Vegetable and Cous Cous Layered Salad with a Spicy Dressing
My mum has perfected this dish over the years and has always appeared at barbecues, picnics and easily transposed for formal dinner parties. There is nothing boring about this salad; from the slightly spicy and zesty dressing, to the caramalised flavours of the vegetables to the fetta cheese treasures and the fragrant cous cous at the bottom. This is great accompaniment to marinated meat or fish. But if you want to make it a complete meal (or if you are vegetarian), I have found that replacing the cous cous with quinoa gives a more filling and nutritionally dense meal. Serves 4 as a main, 8 as a side salad Roast Vegetable Layer 450g cherry tomatoes, left whole 1 small eggplant, dice into 2 cm cubes 2 medium zucchinis, dice into 2 cm cubes 2 red capsicums, cut into thick strips 1 large onion, dice into 2 cm cubes 1 baby fennel bulb, chopped (middle removed) 8 garlic cloves, left whole 3 tbls olive oil sea salt and pepper Cous Cous 1 1/4 cups cous cous 2 cups vegetable stock 100g firm goats fetta, cut to 1cm cubes or if using Quinoa 3/4 cup quinoa (white, red, black or a mixture) 3 cups vegetable stock 100g firm goats fetta, cut to 1cm cubes Salad 3 generous handfuls of mixed salad leaves (such as rocket, spinach, radaccio, endive etc) Dressing 1/3 cup extra virgin olive oil 1 tsp cayenne pepper or harissa paste
2 tbls ground cumin 2 tsp sumac (optional) 1 tsp ground corriander (optional) 2 heaped tbls tomato puree zest of 1 lime 2 limes, juiced Prepare roast vegetables by placing in a roasting tin/pyrex. Toss all vegetables and garlic with olive oil, season with salt and pepper. Put in oven preheated at 240C on top shelf, roast for 30 - 40 minutes, or until vegetables have toasted at the edges. Remove them to a plate to cool. In a large heat proof salad bowl (a glass bowl shows off the layers nicely), add cous cous and boiling stock. Stir with a fork, then leave to one side for 5 minutes for cous cous to fully absorb stock. If using quinoa, add quinoa and vegetable stock to saucepan and bring to boil. Simmer for approximately 20 minutes, stirring regularly (or until majority of germ have sepparated from the grain - they will look like little swiggles). Leave to the side with lid on until the grain has fully absorbed stock. Fluff with a fork and trasfer to large heat proof salad bowl. In the meantime, make up the dressing by whisking all the ingredients together, then pour into a serving jug. Fork the goats cheese into the cous cous, arrange the roasted vegetables ontop and then the salad leaves. Drizzle half the dressing on top, and then allow everybody to add more to theirs if they wish.
brewers yeast and nutmeg to sauce. If sauce is too thick, add more soy milk, if too think, add more cornflour. Season with salt and pepper. When vegetables are done, mix in olives and basil and pop garlic out of its casing. Turn oven down to 180C. In a baking dish (roughly 23cm x 23 cm x 5 cm deep), pour 1/4 of the white sauce, followed by 1/3 vegetable mixture and a single layer of the lasagne sheet. Repeat process, ending up in a final layer of sauce. Place dish in oven and bake for 25 - 30 minutes or until the top is golden. Serve with a simple salad with a citrus dressing.
Shepherds Pie
This is not your average, run of the mill shepherds pie....it is vegan, easy and delicious. Although there is a bit of preparation involved, use it as an opportunity to put on some good tunes, pour a glass of wine and enjoy the process. Of coarse you can use regular potato in this recipe, but I choose to use sweet potato as it is exceedingly rich in beta-carotene (a precursor to vitamin A) and many other minerals that the humble potato lacks. Since the water content of sweet potato is low, its vitamins and minerals are concentrated so that we dont need to eat very much of it to get a goodly quota - Dorothy Hall. Serves 12+ 8 cups chopped sweet potatoes 8 tbls olive oil 3 cups chopped brown onions 3 clove garlic 1 packet tempeh, crumbled (about 1 1/2 cups) 2 tbls soy sauce 2 tbls each of fresh thyme and oregano 1 tbls of rosemary 1/3 cup water 4 cups of mushrooms, sliced 2 cups of frozen peas, or freshly shelled 1 1/2 cups carrot, diced 3 big handfuls of spinach 1 cup zucchini, diced sea salt and pepper Optional 2/3 cup macadamia nuts, roughly chopped Preheat oven to 200 degrees celsius. Place the sweet potatoes, in large saucepan and cover with a few inches of water. Bring to boil, and simmer until soft enough to mash (15-20 minutes). Drain off hot water, mash potatoes with 3 tbls olive oil, season with salt and pepper to taste. Set aside. In large fry pan, warm 2 tbls of olive oil over moderate heat. Add 1 cup of onions, soften. Add garlic, cook for 1 minute longer. Add tempeh, a couple of pinches of sea salt, and cook, stirring occasionally for 10 - 12 minutes, until browning nicely. Add soy sauce, herbs and continue to cook for 2-3 minutes, until well browned. Transfer to glass or ceramic casserole dish and set aside. Pour 1/3 cup of water into the pan and bring to simmer (this will infuse
with all the flavours left behind). Add remaining 6 tbls olive oil and remaining 2 cups of onion. Cook until most of the water has evaporated. Add the mushrooms, cook until lightly browned. Add to tempeh mixture and stir through carrot, zucchini, peas, spinach and macadamia nuts (if using). Dollop mashed potatoes evenly over the vegetables and spead smoothly. Bake for 35 - 45 minutes, or until top is golden brown.
Dhal
Comfortably serves 4 1 1/2 cups of red lentils 1 onion, chopped 8 cloves of garlic, finely chopped (you cant go any less, - this is the secret ingredient!) 1 tbs garam masala 1 can coconut milk 2 - 3 tsp of vegetable stock powder 1 large sweet potato (or two smaller ones), diced 2 generous handfuls, spinach or silverbeet 2 limes 1/2 cup each of mint and corriander Olive oil Toasted cashew nuts to serve. Optional Mango chutney Papadums Brown rice, quinoa or chapatis (see recipe below) to serve. In a pan, dry roast the garam masala on medium heat until fragrant. Add a decent splash of water, and add the onion. When onion turns translucent, add red lentils, sweet potato, coconut milk, vegetable stock powder and enough water to cover ingredients (about 2 cm above). Turn heat up, and gently stir. Keep a cup of water next to the pan as to add extra small amounts when lentils have absorbed all liquid in the pan. The consistency you want to reach is creamy and light orange in colour, this should take roughly 15 - 20 minutes (the lentils should not be well defined anymore - you want mush!). Check to see if sweet potato is cooked through, if not, add some more water and keep at a simmer.
In a separate small pan, add enough oil to evenly and thickly coat the bottom (enough to be able to shallow fry). Add garlic, and place on moderate heat. With a wooden spoon stir continously, as it can burn very quickly. When garlic reaches a light golden colour immediately take it off the heat, as it will continue to cook in the oil. Add to lentil pan and stir through. When sweet potato is tender, add spinach and stir though - do this a minute before planning to serve. On a plate, add add brown rice or quinoa, and serve dhal over the top. Garnish with fresh mint and coriander, a couple of tbs of cashew nuts and a big squeeze of lime. Burn some nag champa and imagine you are in exotic lands.
Chapatis
Makes 8 large, or 14 small 3 cups of flour (spelt, wheat, buckwheat or atta - I have found that barley and kamut dont contain enough gluten to make them nice and pliable) 1 tbs olive oil 1 tsp sea salt 1 cup warm water In a bowel, add flour and sprinkle through salt. Make a hole in the middle, add the oil and half of the water, mix. Continue adding water until a nice consistency has been reached (neither too stick, nor too dry). Leave aside for at least an hour. Sprinkle flour onto your working bench, and pull off a golf ball size piece of dough. With a rolling pin (or large jar), roll dough into a flat circle. Heat a little oil in a non-stick pan on medium - high heat. Place chapati in pan. You can get a nice momentum going; rolling out the next chapati, whilst the other is cooking. After about a minute or so flip (when the underside is a light golden brown). Finish off the other side for 30 seconds or so. Repeat until all dough is used up. Too easy!
5 cups blueberries (fresh or frozen) 4 cups water 4 whole cloves stick of cinnamon 1/2 cup honey Juice of 1 lemon 1 tbs apple cider vingar Garnish Plain yogurt - cow, sheep, goat or soy Grated orange rind Put berries in a pot and add water, cloves and cinnamon. Set over moderate heat and gradually bring to the boil. Stir in honey and reduce heat to a gentle simmer, partially covered, until berries are very tender (should take about 15 mins). Remove from heat and cool to room temperature. Blend until you have a smooth consistency. Stir in lemon juice, creme de cassis and vinegar. Cover and pop in the fridge for at least 6 hours. Serve with dollops of yogurt, grate orange rind and whole blueberries. Best eaten on a balmy summer eve.
Reconciliation Soup
by Isabel Allende # Since the age of 19, I have been married every day of my life except for three months of playing around between a divorce and a second marriage.# That means I have had approximately 16,425 occasions to drive some man mad.# The creation of this Emergency Recipe was a matter of necessity.# It is a practically infallible aphrodisiac that I always fix after some terrible fight, a flag of truce that allows me to make peace without humiliating myself too greatly.# My opponent has only to smell it to understand the message. - Isabel Allende # 1/2 c. chopped portobello mushrooms (if dried, 1/4 c.) 1/2 c. chopped porcini mushrooms (if dried, 1/4 c.) 1 c. brown mushrooms 1 clove garlic 3 T. olive oil 2 c. stock
1/4 c. port 1 T. truffled olive oil salt and pepper 2 T. sour cream (optional) # If you cant find fresh mushrooms and must use dried ones, soak them in 1/2 c. of good red wine until they spring up happily; in the meantime, while theyre soaking, I calmly drink the remainder of the wine.# Then I mince the garlic clove for the pure pleasure of smelling my fingers, because I could just as easily use it whole, and then saute it with all the mushrooms in the olive oil, stirring vigorously for a few minutes -- Ive never counted, but lets say five.# I add the stock, the port, and the truffled olive oil -- not quite all of it.# I leave a couple of drops to dab behind my ears; lets not forget, its aphorodisiac.# I season with salt and pepper, and cook over low heat with the lid on until the mushrooms are soft and the house smells like heaven.# The last step:# process it in the blender; this is the least poetic part of the preparation, but its unavoidable.# The soup should end up with a slightly thick texture, like mud, and with a perfume that makes you salivate and awakens other secretions of body and soul.# I put on my best dress, paint my fingernails red, and serve the soup, in warmed bowls, garnished with a dollop of sour cream.
Herbal Fritters
Like a couple of these recipes, this one requires you to go gathering your ingredients. This is an ideal recipe for spring or summer, when all the flowers are in bloom. 1 cup wholemeal flour (wheat, spelt, barley, kamut, rice...whatever youve got) 2 tsp baking powder pinch of sea salt 1 egg, organic, free range 1/2 cup milk or water 2 tbls olive oil 1 cup dandelion flowers/red clover blossoms/nasturichian flowers/violet flowers Mix all dry ingredients together. Beat egg, add all liquids and oil to dry mix. Stir in flowers. Cook as you would regular pancakes. Serve with freshly sliced fruit, honey or jam.
My Muesli
This is for the man who conquered his fear of peas. 4 cups rice flakes (not to be confused with rolled rice) 3 cups puffed quinoa 1 cup chopped pecan nuts 1/2 cup pumpkin seeds 1/2 cup gogi berries 3/4 cup cranberries Throw all ingredients together, and store in an airtight container. Serves with milk, yogurt, fruit and a bit of honey.
d Nibbly Bits a
Crushed Broad Bean, Feta and Mint Dip
600g fresh or frozen broad beans Couple of good handfuls of fresh mint, chopped 200g feta, crumbled 1 clove garlic, crushed 2 tablespoons balsamic vinegar ! cup olive oil sea salt and cracked black pepper Cook the broad beans in boiling water for 35 minutes or until tender. Peel and roughly chop. Place in a bowl with the mint, feta, garlic, parmesan, vinegar, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with char-grilled sourdough bread. Makes 2 cups.
Chickweed Pesto
Chickweed is often seen as a nuisance to most gardeners...or those who like a well manicure lawn....but when you know about this ones attributes, youll be looking everywhere for her. She only comes up after there has been a descent amount of rain, and usually found around the bases of trees or garden bed edges. Chickweed is cooling, soothing, anti-inflammatory, healing and nutritive. In herbal medicine, this herb is the first port of call for external inflammatory conditions, such as eczema and psoriasis. Internally, chickweed has dissolving properties, helping to break up and remove mucous from the lungs and sinuses, preventing secondary infections. 1/2 cup toasted pecan nuts 100 ml extra virgin olive oil 2 cups chickweed 1/2 cup fresh basil leaves 1 clove garlic a descent pinch of salt 1/3 cup parmesan cheese, grated (optional) Serving suggestion: Omelette roll: Whisk 2 eggs together. Pop a pan on the stove, add olive oil, then add mixture. When eggs start forming air bubbles flip and cook through. Place omelette onto plate, smother with pesto, some goats cheese and rocket (but it still just delicious with pesto), roll up and cut into small 3cm pieces. Can be a whole meal or a starter between a few others.
Nettle Gomashio
1 cup toasted sesame seeds 1/4 cup dried nettle 2 tsp sea salt Grind all ingredients up in mortar and pestle or in a food processor. Keep in air tight jar. Sprinkle on salads, stir fries, rice, avocado toast.....whatever you like!
d Sweet Treats a
Chocolate Mousse
Adapted from Renne Loux My life has been slightly more enriched since being introduced to the avocado based chocolate mousse. It is always a winner (except amongst those odd individual's who are adverse to chocolate). This is very much adapted from Renne Louxs version, a fabulous chef who manages to fuse good nutrition with delicious food. This version uses dark brown sugar instead of the often hard to find agave nectar or the expensive maple syrup. Not only is it more economical, but gives the mousse a caramel like quality...but if you do have them handy, but all means use them, Replace the sugar with the same amount of maple syrup, or 1/4 cup of agave. 2 cups avocado 1/2 cup dark brown sugar (add more if you like it sweet) 1-2 teaspoons vanilla extract 1 teaspoon balsamic vinegar 1/2 teaspoon shoyu soy sauce 1 cup pure cocoa powder (if you want to go all out, go raw chocolate powder) ! In a food processor: Blend avocado, brown sugar, vanilla extract, balsamic, and shoyu until smooth and creamy. Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. Allow to chill one hour or more in the fridge for flavors to make there arrangements amongst one another. Delicious! If you put this in the freezer, it also makes a delicious ice cream. Serving suggestion - Renne recommends raspberries and mint, which is really lovely to contrast the velvety richness of the mousse. I have also found the orange segments work well when berries are either out of season or budget. This can easily become a fabulous winter dessert with 1/2 tsp of chilli powder with even an added generous pinch of cinnamon and nutmeg topped with shaved dark chocolate.
Slice of Virtuosity
Ultimate study sustenance! Make a batch at the beginning of the week and you will have all your snacks accounted for. Be creative with this one. You could have other blends such a macadamia, pistachio and cranberry, or dried pear, crystalised ginger and almond. 1 cup flour (spelt, buckwheat, rice or wheat) 1 tsp ground cinnamon 1 cup dessicated coconut 1 cup rolled oats or rolled barley 1/2 cup honey 1 cup soy milk 1/2 cup chopped apple 1/4 cup dried apricots 1/4 cup dried sultana 1 cup mixed nuts and seeds (such as pumpkin, sunflower, sesame seeds and almonds) 1 grated carrot Preheat oven to 180 degrees. Line a deep baking tray (around 15cm x 30 cm). Combine all dry ingredients in a bowl, gradually add in soy milk and honey. Stir until well combined. Place mixture in tray, and spread out evenly. Cook for 45 minutes - 1 hour. Let cool. Slice. Particularly delicious as an in-between meal snack with a cup of nourishing herbal infusion.
2 cups rolled oats/rolled barley 1 tsp vanilla extract 3-5 tbsp cocoa, raw if possible (depends on how intense you are on chocolate) pinch himalayan/sea salt 1/2 tsp cinnamon Optional 1/4 cup goji berries 1 -2 tbls maca powder Combine all ingredients in a food processor. Process until mixture begins to stick together. Press unto a baking paper lined 20 cm x 30 cm slice tine. Refrigerate.
Preparation Preheat oven to 180 degrees and lightly oil an 8" round pan with olive oil and line the bottom with baking paper. Toss the citrus segments with alcohol. Keep covered in the refrigerator until ready to use. In bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk mix and whisk well to combine. In another bowl, sift the flour, baking powder and baking soda and whisk to combine. Add anise to the dry mix. With whisk in hand, slowly pour the wet mixture into the dry, whisk vigorously until well combined and smooth. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving. To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs/shaved chocolate
d Concoctions a
My Version of the Famed Woodfordain Amazonian Ice Cooler
I first came across this drink on my first day at Woodford folk festival - it was a hot and humid day, with a buzz of something quite enchanting in the air. It felt slightly out of place to have my usual morning coffee when everything around me was so far away from the real world coffee was not the tonic around these parts. Once you try it, youll understand why this is a such a powerful yet sustained festival pick-me-up. Its as green as a hippy prancing through the fields ....joy! Serves 2 1 tsp Siberian Ginseng 3 tsp Yerba Mate 1 tsp powdered Gurana 1/2 tsp powered green tea (matcha) - if you do not have this, 2 standard green tea bags or 1 tsp of loose leaf green tea will do 1/2 - 1 tsp of Spiralina (depends on how keen you are on the stuff) 2 generous tsp honey 400 ml good quality apple juice ice In a small pot add just over a cup of cold water to ginseng and bring to boil. Simmer for 10 minutes with the lid on. Turn off heat, leave for a minute or so (to take the edge off the heat) and add gurana. After another 3 minutes add honey, mate and green tea bags/loose leaf if using (both green tea and mate dont appreciate being heated above 80 degrees celsius, otherwise they rebel and make your tea bitter). Infuse for 3-4 minutes then strain and place in fridge. Once the tea is cool, divide evenly between 2 cups, add powdered green tea and spiralina and mix throughly until all is mixed through. Add ice, and then top up with apple juice. **The original also contained pineapple juice, so if you are feeling particularly swish, go 1 part pineapple juice to 2 parts apple.
Cinnamon...
- used as a treatment for cold and flu in South East Asia - protects against yeast infections - settles an upset stomach - increase circulation - warming and comforting
Shake mix before use, as the heavier roots tend to fall to the bottom. Per 1 cup of boiling water, add 2 tbls of herbs. If you have got an exacerbation, make an entire pot or thermos and sip it slowly throughout the day. Drink in the morning and in the afternoon.
Digestive Tea
1 part Fennel 3 parts Peppermint 1 part Licorice 1 part Star anise
Hangover Juice
Inspired by Kate Grapefruit and the liver are friends. Good friends. The type of friends that will listen to one another rant face all night about whimsical fantacies/relationship entanglements/life who has/philosophical, mystical epiphanies....and so forth. Its divine intervention really. You get what I mean. Juice of 1 -2 ruby grapefruits Juice of 1/2 lime 2 tbls grated ginger - squeeze juice out into glass and discard fibre finely chopped mint ice Add all to glass.
Spice Mixes
Summer Spices
# " " " " Mint Saffron Cumin Cardamon Corriander
Winter Spices
# " " " " " " " " Asafetida Black pepper Caraway Caynne Cinnamon Cloves Fennel Fenugreek Ginger
d Appendix a
Legume Cooking Guidelines
Bean Variety (1 cup dried) Aduki Black, Turtle Black Eyed-Peas Chickpea Great Northern Kidney Lentil Red/Green Lima Mung Navy Soybean Green of Yellow Split Pea Soak Time Cups Water 4 4 4 4 4 4 3 3 3 3 4 3 Simmer Time 1 1/2 hours 1 1/2 hours 1 hour 1 1/2 hours 2 hours 1 1/2 - 2 hours 25 - 40 minutes 1 1/2 - 2 hours 1 1/2 - 2 hours 1 1/2 hours 1 1/2 hours 45 minutes
Optional At least 4 hours Optional At least 4 hours At least 4 hours At least 4 hours Not required 6 - 8 hours 6 - 8 hours 6 - 8 hours 6 - 8 hours Not required